I usually don't copy recipes straight from a magazine, but this one is an exception. I get Southern Living Magazine and love the recipes in the back. This recipe comes from the January 2012 issue and is on the cover of the magazine. The reason I really like this recipe is because I've always loved King Ranch Chicken. Plus, my husband, Chris, tries to "encourage" me to use less pans in the kitchen when I'm cooking. This only takes a cast iron skillet and a stew pot (or whatever you use to boil pasta). It's easy and delicious and could feed 4-6 people. I hope you like it as much as we have.
1/2 (16 oz.) package of pasta
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10 oz.) can diced tomatoes and green chiles (Rotel)
1 (8 oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese
Preheat oven to 350. Prepare pasta according to package directions. In skillet, saute onion, bell pepper and chicken with butter. Add other ingredients and mix in drained pasta. Bake in oven for 25 minutes.
(Lowfat tips: leave out the prepared cheese product and use olive oil instead of butter.)
